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http://www.meltingpointathens.com In this installment of his monthly culinary blog, Executive Chef Martin Smetana demonstrates a quick and easy recipe for delicious Chilean blue mussels steamed in a wine-butter broth with tomatoes, artichokes, shallots, garlic, and parmesan toast.

This dish is available as an appetizer on our new Melting Point dinner menu (available for download here:http://foundryparkinn.com/FoundryPark/userfiles/file/MP_trifold_menu_2_15.pdf